不同加工方式黑胡椒产品风味品质分析  

Analysis of the Flavors Quality of Black Pepper Prepared from Different Methods

作　　者：黄菲菲[1,2] 谷风林[1,3] 吴桂苹[1,3] 房一明[1,3] 朱红英[1,3] 

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]国家重要热带作物工程技术研究中心,海南万宁571533

出　　处：《热带作物学报》2017年第7期1359-1364,共6页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31471674);国家科技支撑计划课题(No.2012BAD36B03)

摘　　要：采用人工感官评定结合电子鼻对4种不同加工方式黑胡椒产品(直接日晒、热烫处理方式、日晒1 d后轻度发酵方式、日晒2 d后轻度发酵方式)气味进行分析,其结果具有一致性,电子鼻能很好的区分4种不同黑胡椒产品,三点检验法只能区分直接日晒产品与其他3种产品,热烫处理后日晒产品的气味更受喜爱;电子舌不能区分4种不同黑胡椒产品,不同黑胡椒产品滋味不存在显著性差异;此外,4种黑胡椒产品均符合国家标准质量要求。The flavor quality of four blac k pepper products, including direct sun drying（ S5）, blanching before sun drying（ C3）, one-day sun drying before mild fermentation（ F1-2） and two-day sun drying before mild fermentation（ F2-2）, was evaluated using sensory, electronic nose（ E-nose） and electronic tongue（ E-tongue）analyses. The difference of the four pepper samples could be distinguished effectively by E-nose. The pepper prepared by direct sun drying could be distinguished from the others by the sensory test. The odor of the black pepper C3 was more preferable than the others. The difference of the four pepper samples couldn＇t be distinguished by E-tongue, and there was no significant difference in taste among the products. Besides, all the products meet the national standards of black pepper.

关 键 词：黑胡椒 风味 电子鼻 电子舌 感官分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]